Start by drizzling the tomatoes with olive oil and a sprinkle of salt. Place the whole garlic cloves inbetween the tomatoes in a roasting dish and roast in the oven until they are starting to blister. While the tomatoes are roasting, also roast the peppers.
Just place them under the grill and let them get charred all around. Once they’re done, immediately put it in a glass bowl and cover with clingwrap to cool.
{In the meantime, sauté the leeks and celery in some butter. Add the chicken stock.}
When the tomatoes are done, remove the skins and add them to the sautéed leeks.
Peel the skins off the peppers, roughly chop them and add it to the rest of the soup.
Blend everything with a stick blender or in batches in a jug blender until smooth.
Add a pinch of sugar, just to take the edge off the acidity. Add a dash of cream and serve.
Enjoy! X